Nutritional Facts

Directions

In a large bowl, cream the butter, sugar and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.

Divide dough into 12 pieces. On a lightly floured surface, roll each portion into a 5-in. circle; cut into six wedges. Place 2 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.

In a microwave, melt caramels with milk; stir until smooth. Dip two edges of each cookie into caramel; allow excess to drip off. Dip edges in chopped pecans. Place on waxed paper.

Melt chocolate chips and shortening; stir until smooth. Spoon about 1/2 teaspoon onto each cookie; immediately top with a pecan half. Let stand until set. Store in an airtight container.Yield: 6 dozen.

Originally published as Turtle Shortbread Cookies in Country Woman Christmas
Annual 2011, p61

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"I am looking forward to trying these. I LOVE turtle candy. Please clear up a little confusion on my part. It says to dip 2 edges of the wedge in the caramel sauce. Does this mean the widest side and the pointy side. In the picture I can see the wide side but not the second side. Thanks for you clarification."

"These look really good Patricia. Anyway, I'm from Illinois too and wanted to say bless you. I lived in Pekin for awhile and still have friends up there (located down by Mattoon now). That was a very scary day on November 17th, wasn't it? Anyway, I hope you and your family stayed safe from the tornado and Merry Christmas!"